How to Make Ice Creams and Smoothies with Home Made Almond Milk?

Almond milk, a part of the classic French cuisine, has been the talk of the town for a few years now. But, people have been consuming this more in the packaged form, being unaware of how simple it is to be made at home. Although almond milk is probably not as nutritious as cow’s milk, it benefits our health mainly because of the added vitamin D, protein and calcium, making it more similar to the regular milk in the nutritional aspect. However, almond milk is naturally quite rich in several minerals and vitamins, vitamin E being the dominant one. Thus, this drink should be consumed more. As a matter of fact, if regular consumption becomes boring, it can be easily incorporated into your diet through ice-creams and smoothies made of almond milk, which would be extremely delicious, as well as nutritious. Stay tuned to the article, to get an idea of easy ice-cream and smoothie recipes with almond milk.

How to make Almond Milk at Home-

• Preparation time: 2 nights.
• Duration: 10-15 mins.

Ingredients-

• 1 cup of raw almonds; preferably organic.
• 2 cups of water. More if you want the milk to be thinner/ less if you want it to be thicker. (Plus more for soaking)
• 1tbsp. maple sugar syrup/ honey/ sugar

Equipment-

• A blender/ a food processor
• Measuring cup
• 1glass
• A medium/big bowl
• A clean cheesecloth
• Strainer

Directions-

1. Soak the almonds, either overnight, or for two days. Now, place the almonds in a medium/big bowl and cover with about an inch of water. They would plump overnight as they absorb water. Let it stand on the counter, covered with a clean cloth, overnight, or you can even refrigerate for up to 2 days.

NOTE: The longer the almonds soak in the water, the creamier the milk would be.

2. Now drain the almonds from the soaking water and rinse them well under cool running water. At this point, the almonds must feel a bit squishy if you pinch them. (It’s best to discard the water, in which the almonds were soaked because it contains phytic acid, which tends to inhibit the body’s ability to absorb the nutrients.)

3. Place the almonds in the blender or the food processor fitted with a blade attachment and cover it with 2 cups of water.

4. Initially, pulse the blender a few times to break up the almonds, and then blend the mixture continuously for 2 minutes. The almonds must be broken down into a very fine meal and the water should be white and kind of opaque. (If using a food processor, remember to blend for 4 minutes total, pausing to scrape down the sides halfway through the blending.)

5. Next, line a fine-mesh strainer with a cheesecloth, and place over a measuring cup. Now, pour the almond mixture into the strainer.

6. Gather the cheesecloth around the almond mixture and then twist close. Squeeze and press the mixture with clean hands to extract as much almond milk as possible. it should turn out to be about 2 cups.

7. Taste the almond milk, and if you desire a sweeter drink, then add 1tbsp sweetener to taste.

NOTE: Homemade almond milk technically lasts only a few days in the fridge. You could heat the almond milk on the stove to pasteurize it and extend its shelf-life, but this somewhat defeats the main purpose of making it yourself.

Wondering what to do with the leftover almond milk?

Well, the leftover almond meal can be variably added to smoothies, oatmeal, and muffins in the same form. You can also spread it out on any baking sheet and bake it in a quite low oven until it is completely dry (2 to 3 hours). The dry almond meal can be kept frozen for several months and definitely used in baked goods.

Now, that we know how to make almond milk at home; let’s move on to the delicious and simple recipes of ice-creams and smoothies.

Ice-cream and Smoothie Recipes with Almond Milk-

1. Vanilla Ice-cream-

• Serving: 4
• Calories: 45kcal
• Prep time: 10mins
• Cook time: 10 mins
• Total time: 20 mins
• Other: 5 hours 40 mins

Ingredients-

• 2 cups unsweetened almond milk
• 1 large egg (whipped)
• 1tbsp. vanilla extract
• 1/2 tbsp. grass-fed gelatin
• 3/4 cup low carb sweetener
• 1/2 tbsp. sea salt

Directions-

• Combine the almond milk, vanilla extract, whipped egg, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
• Now, let the mixture cook until it begins to steep (strands of steam on top of the heated liquid).
• Then, transfer the liquid to a heat-safe container and place it into your fridge for about 60 to 70 minutes so that the liquid can cool.
• After the base has cooled down, pour it into a prepared, chilled ice cream maker or a high-speed blender and then let it churn for 25-30 minutes.
• Lastly, put soft churned ice cream into a freezer safe container, cover it well, and let it freeze for at least 4 hours before you serve.

2. Choco Chip Brownie Icecream-

• Serving: 4
• Calories: 110 kcal
• Prep time: 10mins
• Cook time: 10 mins
• Total time: 20 mins
• Other: 5 hours 40 mins

Ingredients-

• 2 cups unsweetened almond milk
• 1tbsp. vanilla extract
• 1/4 cup cocoa powder
• 1/2 tbsp. grass-fed gelatin
• 3/4 cup low carb sweetener
• 1/2 tbsp. sea salt
• chocolate chips
• chunks of vegan brownies

Directions-

• Combine the almond milk, vanilla extract, cocoa powder, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
• Now, let the mixture cook until it begins to steep (strands of steam on top of the heated liquid).
• Then, transfer the liquid to a heat-safe container and place it into your fridge for about 60 to 70 minutes so that the liquid can cool.
• After the base has cooled down, pour it into a prepared, chilled ice cream maker or a high-speed blender and then let it churn for 25-30 minutes.
• Lastly, put the soft churned ice cream into a freezer safe container, topped or mixed with choco chips and the chunks of vegan brownies, cover it well, and let it freeze for at least 4 hours before you serve.

3. Mint Chocolate Chip Ice-cream-

• Serving: 4
• Calories: 45kcal
• Prep time: 10mins
• Cook time: 10 mins
• Total time: 20 mins
• Other: 5 hours 40 mins

Ingredients-

• 2 cups unsweetened almond milk
• 1/8tbsp. of pure peppermint extract
• 1/2 cup of raw nut butter such as coconut or raw cashew butter
• 1/2 tbsp. grass-fed gelatin
• 3/4 cup low carb sweetener
• 1/2 tbsp. sea salt

Directions-

• Combine the almond milk, vanilla extract, pure peppermint extract, raw nut butter, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
• Now, let the mixture cook until it begins to steep (strands of steam on top of the heated liquid).
• Then, transfer the liquid to a heat-safe container and place it into your fridge for about 60 to 70 minutes so that the liquid can cool.
• After the base has cooled down, pour it into a prepared, chilled ice cream maker or a high-speed blender and then let it churn for 25-30 minutes.
• Lastly, put the soft churned ice cream into a freezer safe container, topped with choco chips and cover it well, and let it freeze for at least 4 hours before you serve.

4. Peanut Butter Ice-cream-

• Serving: 4
• Calories: 152 kcal
• Prep time: 10mins
• Cook time: 10 mins
• Total time: 20 mins
• Other: 5 hours 40 mins

Ingredients-

• 2 cups unsweetened almond milk
• 1/4 cup of peanut butter/ 2/3 cup of peanut butter if strong flavour desired.
• 1/2 tbsp. grass-fed gelatin
• 3/4 cup low carb sweetener
• 1/2 tbsp. sea salt
• choco chips

Directions-

• Combine the almond milk, peanut butter, gelatin, sweetener, and sea salt in a medium saucepan over medium heat.
• Now, let the mixture cook until it begins to steep (strands of steam on top of the heated liquid).
• Then, transfer the liquid to a heat-safe container and place it into your fridge for about 60 to 70 minutes so that the liquid can cool.
• After the base has cooled down, pour it into a prepared, chilled ice cream maker or a high-speed blender and then let it churn for 25-30 minutes.
• Lastly, put the soft churned ice cream into a freezer safe container, topped with choco chips and cover it well, and let it freeze for at least 4 hours before you serve.

4. Strawberry Ice-cream-

• Serving: 4
• Calories: 105 kcal
• Prep time: 10mins
• Cook time: 10 mins
• Total time: 20 mins
• Other: 5 hours 40 mins

Ingredients-

• 1 1/2 cups unsweetened almond milk
• 1/2 cup mashed strawberries
• 3/4 cup low carb sweetener
• 1/2 cup neutral nut butter such as coconut or raw cashew nut butter
• 1/2 tbsp. grass-fed gelatin
• 1/2 tbsp. sea salt
• 1/2 cup diced strawberries for garnishing

Directions-

• Combine the almond milk, peanut butter, gelatin, sweetener, 1/2 cup mashed strawberries and sea salt in a medium saucepan over medium heat.
• Now, let the mixture cook until it begins to steep (strands of steam on top of the heated liquid).
• Then, transfer the liquid to a heat-safe container and place it into your fridge for about 60 to 70 minutes so that the liquid can cool.
• After the base has cooled down, pour it into a prepared, chilled ice cream maker or a high-speed blender and then let it churn for 25-30 minutes.
• Lastly, put the soft churned ice cream into a freezer safe container, topped with some diced strawberries if desired and cover it well, and let it freeze for at least 4 hours before you serve.

5. Strawberry Banana Smoothie-

• Prep time: 5mins
• Cook time: 5 mins
• Total time: 10 mins
• Serving: 3 cups
• Calories: 365kcal

Ingredients-

• 1/2 cup plain greek yoghurt, or vanilla
• 1/4 cup almonds, raw
• 1 banana, sliced
• 2 cups strawberries, frozen
• 1/2 cup old fashioned oats
• 1 teaspoon honey, (optional),
• 2/3 cup almond milk, unsweetened

Directions-

• Add all ingredients in a high-speed blender.
• Blend for about 90 seconds until the mixture is preferably smooth.
• Add more or less honey as per required and top with chopped bananas, strawberries and almonds if desired.

6.  Spinach Kale Protein Smoothie-

• Prep time: 5mins
• Cook time: 5 mins
• Total time: 10 mins
• Serving: 3 cups
• Calories: 300 kcal

Ingredients-

• Handful spinach
• 2 spoons of chia seeds soaked in water overnight (alternative if you’re okay with dairy: 1/2 cup of fat-free Greek yogurt)
• Handful kale
• 2/3 cup of unsweetened almond milk
• 1 scoop vanilla protein powder
• 1/2 cup strawberries

Directions-

• Add all ingredients in a high-speed blender.
• Blend for about 90 seconds until the mixture is preferably smooth.
• Top with chopped strawberries if desired.

7. Berry Almond Milk Smoothie-

• Prep time: 5mins
• Cook time: 5 mins
• Total time: 10 mins
• Serving: 3 cups
• Calories: 365kcal

Ingredients-

• 1-ounce goji berries
• 1-ounce beetroot
• 3 Medjool dates
• 1-ounces raspberries
• 1.5-ounce strawberries
• 2/3 cup of unsweetened almond milk
• 1/2 cup of fat-free Greek yoghurt

Directions-

• Remove the seeds from the dates.
• Add all ingredients in a high-speed blender.
• Blend for about 90 seconds until the mixture is preferably smooth.
• Top with chopped strawberries if desired.

8. Blueberry Smoothie-

• Prep time: 5mins
• Cook time: 5 mins
• Total time: 10 mins
• Serving: 3 cups
• Calories: 350 kcal

Ingredients-

• 2 ounces blueberries
• 1 banana
• 1-ounce goji berries
• 2/3 cup of unsweetened almond milk
• 1/2 cup of fat-free Greek yoghurt / half a banana / 2 spoons of chia seeds soaked in water overnight would work as well for a dairy-free smoothie

Directions-

• Place all of the fruits into the blender and blend until it forms a paste.
• Add all ingredients in a high-speed blender.
• Blend for about 90 seconds until the mixture is preferably smooth.
• top with chopped strawberries and blueberries if desired.

So, above were some of the incredibly appetizing recipes from almond milk. These are definitely some mouth-watering treats for me, hope you would have loved them too!